Spaghetti Carbonara

5 from 9 votes

Discard your pack of cream and learn how to make REAL Italian spaghetti carbonara in 20 MINUTES! This recipe is loaded with pecorino and parmesan and features super crispy pancetta!

Course: Appetizer, Main Course

Cuisine: Italian

Yield:

Calories: 701kcal

Author: Emma Choi

Prep Time: 10

Active Time: 11

Total Time: 21

Ingredients

320 g spaghetti
250 g pancetta, chopped | or guanciale or bacon (Note 1)

egg mixture

2 full eggs | medium-sized
3 egg yolks
35 g pecorino (Note 2)
35 g parmesan
pepper
salt
3 tbsp starchy water from the pasta

US - M

Instructions

Bring a pot of salted water to a boil to cook the spaghetti.
In the meantime, chop the pancetta in dice or in short strips as you prefer.
In a pan, cook the pancetta over medium-high heat until it turns golden brown. Once done, set it aside.
In a bowl, whisk together the whole eggs, egg yolks, pecorino, parmesan, and a generous amount of pepper until smooth.
Add the spaghetti to the boiling water and cook according to the package instructions. For al dente, I cook mine for 11 minutes, but adjust based on your pasta.
Halfway through cooking the pasta, reserve some starchy water and let it cool slightly. Once it has cooled a bit, add it to the egg and cheese mixture to loosen it and make it easier to combine.
Once the spaghetti is cooked, drain it well.
Add the cooked pancetta to the drained pasta. Pour the egg and cheese mixture over the pasta.
Turn the heat back on low for 4-5 seconds while stirring the pasta vigorously. This step thickens the egg mixture into a creamy sauce. Ensure the sauce remains lump-free and does not form scrambled eggs. If lumps appear, you may have overheated or not stirred vigorously enough.
Sprinkle extra parmesan or pecorino on top, along with additional pepper, for garnish. Serve immediately.

Notes

Pancetta/guanciale/bacon: Traditional carbonara uses guanciale. Pancetta is a less fatty alternative that’s also widely used. Bacon strips can work in a pinch.
Pecorino/parmesan: A mix of pecorino and parmesan is recommended for the best flavor. However, you can use either cheese on its own based on preference.
Servings: These quantities serve 4 as an appetizer or 2 to 3 as a main course.

Nutrition